- 1 c. sugar
- 1 c. water
- 2 c. fresh cranberries, rinsed and picked over
- 1 c. Organic cane sugar or Turbinado for rolling
- To make the sugar syrup, bring the sugar and water to a gentle simmer. Use a whisk to help break up the crystals. Do not boil. Set aside.
- Meanwhile, rinse your cranberries discarding any bruised or damaged ones. You want firm berries. Pour them into a bowl.
- Add the warm sugar syrup to the bowl. If the syrup is too hot, the cranberries will burst. Test a small batch if need be.
- The cranberries will naturally float to the surface so cover them with a plate to keep them submerged. Once completely cool, cover the bowl (and plate) with plastic wrap and chill in the fridge overnight.
- To make the cranberries, drain them in a colander reserving the syrup. You will not need the syrup in this recipe, however you can save it to sweeten cocktails.
- Transfer the berries to a large shallow bowl lined with paper towels. Pat dry to absorb all of the liquid. You want the cranberries to feel tacky, but not wet.
- In a small bowl, add about 2 tablespoons of either organic cane sugar or Turbinado. Add only 3-4 berries and jiggle them around in the bowl to coat. Make sure not to overcrowd the bowl as the sugar will get wet and clump. If this happens, just change it out and start again.
- Transfer the berries to a wire rack and allow to dry for a couple of hours, minimum of 2. They are ready when the sugar is slightly firm, forming a crust.
*Store on a wire rack in a cool, dry place. Keep them uncovered, or slightly tented with foil for about 2-3 days. Do not store in an airtight container as they will become soggy.